Ingredients

4 c. all-purpose flour

2½ tbsp. baking powder

2 tsp. salt

2 tsp. ginger

½ tsp. cayenne pepper

1 c. unsalted butter

1½ c. pumpkin purée

1 tbsp. honey

½ c. buttermilk

Directions

Make the biscuit dough: Preheat oven to 400 degrees F. Combine flour, baking powder, salt, ginger, and cayenne in a large bowl. Cut the chilled butter into small pieces and cut the butter into the flour mixture using a pastry cutter, two knives, or your hands until the mixture resembles coarse meal. Set aside. Combine the pumpkin purée and honey in a small bowl. Add the pumpkin mixture to the flour mixture and stir until just combined. Add the buttermilk and stir just until mixture clings together and is combined.

Roll out the biscuits: Lightly coat a baking sheet with vegetable oil and set aside. Turn the biscuit dough out onto a lightly floured surface and knead about 10 times. Roll the dough out to 3/4-inch thickness, cut biscuits out with a 3 1/2-inch round cutter, gather the scraps, gently press together, and repeat until all of the dough is used. Place biscuits 1 inch apart on the prepared baking sheet and bake until golden -- 25 to 30 minutes. Transfer to a wire rack to cool.